1 pound Unsalted butter
8 ounces Powdered sugar
1/2 fluid ounce Vanilla extract
1 teaspoon Salt
12 drops Bergamot essential oil
19 ounces Pastry flour (1 lb. 3 oz.)
Egg wash, as needed
Decorating sugar, as needed
Yield: 84 disks
1. Blend the butter and sugar in a mixing bowl without creaming. Stir in vanilla extract, salt and oil of bergamot, mixing thoroughly. Add the pastry flour and mix until just combined.
2. Divide the dough into four equal portions. Roll each piece into a 10-inch (25 centimeter) long cylinder. Freeze until hard (approximately 30 minutes).
3. Remove from freezer, unwrap then lightly brush the cylinders with egg wash. Roll in granulated sugar crystals. Cut the cylinders into 1/2-inch (1.2 centimeter) thick slices then place the slices cut side down on paper-lined sheet pans. Dock the cookies with fork.
4. Bake at 375°F (190°C) until pale golden brown, approximately 15 to 20 minutes.
5. Yield: 7 dozen cookies, approximately 1/2 oz. (15g) each
Total dough weight: 2 pounds 11 ounces
Notes: Method: Icebox
Bergamot -- a member of the citrus family, this fruit resembles the orange. Its flesh is inedible but the oil extracted from its skin gives a mellow orange flavor to candies, chocolates, and Earl Gray tea.
Variation:
Traditional Shortbread -- Omit the oil of Bergamot. Divide the dough into 4 equal portions. Roll the dough into circles and cut each circle into 8 wedges. Dock the cookies then brush with egg wash and bake.
8 ounces Powdered sugar
1/2 fluid ounce Vanilla extract
1 teaspoon Salt
12 drops Bergamot essential oil
19 ounces Pastry flour (1 lb. 3 oz.)
Egg wash, as needed
Decorating sugar, as needed
Yield: 84 disks
1. Blend the butter and sugar in a mixing bowl without creaming. Stir in vanilla extract, salt and oil of bergamot, mixing thoroughly. Add the pastry flour and mix until just combined.
2. Divide the dough into four equal portions. Roll each piece into a 10-inch (25 centimeter) long cylinder. Freeze until hard (approximately 30 minutes).
3. Remove from freezer, unwrap then lightly brush the cylinders with egg wash. Roll in granulated sugar crystals. Cut the cylinders into 1/2-inch (1.2 centimeter) thick slices then place the slices cut side down on paper-lined sheet pans. Dock the cookies with fork.
4. Bake at 375°F (190°C) until pale golden brown, approximately 15 to 20 minutes.
5. Yield: 7 dozen cookies, approximately 1/2 oz. (15g) each
Total dough weight: 2 pounds 11 ounces
Notes: Method: Icebox
Bergamot -- a member of the citrus family, this fruit resembles the orange. Its flesh is inedible but the oil extracted from its skin gives a mellow orange flavor to candies, chocolates, and Earl Gray tea.
Variation:
Traditional Shortbread -- Omit the oil of Bergamot. Divide the dough into 4 equal portions. Roll the dough into circles and cut each circle into 8 wedges. Dock the cookies then brush with egg wash and bake.
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